He unexpectedly becomes a father at the start of his life, and the mother of his child is a national

Without further ado, Chen Hao started by preparing the soup, as it is the soul of breakfast and must be made delicious.

He took out several large shrimp from the refrigerator; they were exceptionally big, plump, and very fresh.

He first peeled off the shells of the prawns, removed the heads, then used a knife to cut open the backs of the prawns, carefully removed the veins, and then cleaned the prawn meat and set it aside for later use.

Next, he took out the shrimp shells and fish bones he had prepared earlier, put them in a pot, added an appropriate amount of water, and brought it to a boil over high heat.

Then he turned the heat down to low and simmered it slowly. While simmering, he also added a few slices of ginger to remove the fishy smell.

After simmering for about half an hour, the soup in the pot gradually thickened and turned into a light milky white color. A rich seafood aroma wafted out, which was particularly tempting.

He filtered the soup to remove the shrimp shells and fish bones, leaving only a clear broth. Then he added a few slices of kelp and continued to simmer it over low heat, allowing the umami flavor of the kelp to infuse into the soup.

[Ding! Seafood broth made, cooking skill experience points +320]

Upon hearing the system notification, Chen Hao simply smiled faintly, not paying much attention, and continued preparing breakfast.

Next, we'll prepare the salmon. This is fresh Norwegian salmon that was just delivered this morning. It's orange-red in color, with clear fat marbling, and looks incredibly appetizing.

Chen Hao used a knife to cut off a thick piece of fish fillet, the size of which was just right, and then gently patted the surface of the fish fillet dry with kitchen paper.

Sprinkle with a suitable amount of sea salt and black pepper, then drizzle with a little olive oil. Gently massage the mixture with your hands to allow the seasonings to fully penetrate the fish. Marinate for about ten minutes, and the salmon will be more flavorful when fried.

[Ding! Processing top-grade salmon, cooking skill experience points +280]

He had half a Wagyu beef left over from last night, which he kept in the refrigerator. Today he planned to make it into steak, pan-frying it until it was crispy on the outside and tender on the inside. He thought Sisi and Lin Caiwei would both like it.

He took the Wagyu beef out of the refrigerator and let it warm up to room temperature for about twenty minutes. This way, when frying, the inside and outside will be heated more evenly, and the outside will not be cooked while the inside is still raw.

After the beef has warmed up, he patted the surface dry with kitchen paper, then sprinkled both sides with coarse salt and freshly ground black pepper. He didn't need to add too many seasonings, as this would preserve the natural flavor of the Wagyu beef.

[Ding! Preparing Wagyu steak, cooking skill experience points +300]

For the side dishes, he chose fresh asparagus, cherry tomatoes, and some white mushrooms.

Asparagus is tender and delicious, and rich in vitamins. Sisi likes to eat it too. He peeled off the tough skin at the base of the asparagus, washed it clean, cut it into small pieces, and set it aside for later use.

Wash the cherry tomatoes, cut them in half, they look small and cute and very appetizing; wash the white mushrooms, slice them thinly, and set aside.

These side dishes are simple, delicious, and refreshing, making them a perfect complement to steak and salmon.

For the main course, he decided to make truffle scrambled eggs with toast. The aroma of truffles is rich, the eggs are tender, and the combination with the golden and crispy toast makes for a particularly good taste.

The toast was brioche he baked himself yesterday. It was soft, fluffy, and fragrant. There was still half a loaf left, just enough for three people.

He used six sterile eggs, which is safer and more nutritious. He cracked the eggs into a bowl.

Add a little milk and a suitable amount of salt, then quickly whisk with chopsticks until smooth and even. This will make the scrambled eggs more tender and smooth.

[Ding! Preparing breakfast ingredients, cooking skill experience points +260]

With everything ready, Chen Hao began cooking. His movements were skilled and fluid, clearly indicating that he was someone who cooked often.

He first seared the Wagyu beef. He took out a frying pan, heated it over a fire, and didn't need to add oil because Wagyu beef itself has a high fat content. When searing it, a lot of oil will seep out, which is enough to cook the beef.

Once the pan was hot enough, he put the Wagyu beef into it. With a sizzle, the rich aroma of the meat immediately filled the entire kitchen, looking incredibly tempting.

He controlled the heat, using medium-low heat to sear each side for two minutes. This method resulted in a medium-rare steak, crispy on the outside and tender on the inside, with the best texture.

When the steak was halfway cooked, he added a small piece of butter, a few cloves of garlic, and a few sprigs of rosemary, and kept spooning the melted butter over the steak.

This allows the aromas of butter and rosemary to fully infuse the steak, resulting in a richer flavor and better texture.

[Ding! Pan-fried Wagyu steak, cooking skill experience points +450]

After the steak was cooked, he took it out and placed it on the rack to rest for a few minutes, allowing the juices to flow back in. This would make the steak more tender and flavorful, and prevent it from becoming dry due to the loss of juices after being cut.

Next, he started frying the salmon. There was no need to wash the pan; he could use the oil that had seeped out from frying the steak earlier, which would make the salmon more fragrant.

He placed the marinated salmon skin-side down in the pan and pan-fried it over medium heat until the skin was golden brown and crispy, then flipped it over.

Fry for another minute or so to ensure the fish is cooked through but not overcooked. Before taking it out of the pan, squeeze a little lemon juice on it to remove the fishy smell and add a refreshing touch.

[Ding! Pan-fried salmon, cooking skill experience points +420]

Next was the truffle scrambled eggs. He washed the frying pan, put in a small piece of butter, turned on low heat, and waited for the butter to melt completely.

While the pan is still slightly steaming, pour the beaten egg mixture into it and stir-fry quickly with a spatula. The movements should be quick and gentle to ensure the eggs remain tender and smooth.

Once the egg mixture has just solidified but is still moist and smooth, immediately turn off the heat and sprinkle in the chopped black truffle.

Gently stir-fry the eggs with a spatula until they are evenly mixed, allowing the aroma of the truffles to fully infuse into the eggs. The truffle scrambled eggs are now ready. They are fragrant and look very appetizing.

[Ding! Made black truffle scrambled eggs, cooking skill experience points +480]

Next, he prepared the side dishes. He washed the frying pan, added a little olive oil, heated it, and then quickly stir-fried the asparagus and white mushrooms.

When stir-frying, add appropriate amounts of salt and black pepper for seasoning. Stir-fry until the asparagus turns bright green and the mushrooms become soft and tender, then it's ready to serve.

Then add the chopped cherry tomatoes and sauté them briefly in the remaining oil in the pan until the surface is slightly browned.

Once a little juice has seeped out, you can turn off the heat. This method produces sweet and sour cherry tomatoes that are especially refreshing and not greasy.

[Ding! Prepared side dish, cooking skill experience points +350]

Finally, there was the seafood consommé. He brought the previously prepared broth to a boil again, then added the cleaned shrimp and a few pieces of greens.

Simmer over low heat for about two minutes to cook the shrimp and vegetables thoroughly. Then add a suitable amount of salt to taste. You don't need to add too many seasonings; just preserve the natural flavor of the broth.

Once cooked, pour it into a clean soup bowl, sprinkle with a little chopped green onion, and a bowl of fresh and delicious seafood soup is ready. It is crystal clear and has a wonderful aroma.

[Ding! Seafood soup completed. Cooking skill experience points +380]

Just as the last dish was finished, the system notification sounded again, louder and more urgent than before:

[Ding! Your cooking skill experience points have exceeded 100000!]

[Cooking Skill Level Upgrade: Master → Grandmaster!]